| back to USDA Nutrition Index |
 |
Mollusks, oyster, Pacific, cooked, moist heat |
|
|
Mollusks, oyster, Pacific, cooked, moist heat (USDA#15231) |
| Serving Size 1 medium |
|
|
|
| Water 64g |
|
| Calories 163 |
|
| Energy 682kj |
|
| Protein 18g |
|
| Total Fat 4g |
|
| Ash 2g |
|
| Total Carbohydrates 9g |
|
| Dietary Fiber 0g |
|
| Sugars 0g |
|
| Calcium, Ca 16mg |
|
| Iron, Fe 9mg |
|
| Magnesium, Mg 44mg |
|
| Phosphorus, P 243mg |
|
| Potassium 302mg |
|
| Sodium 212mg |
|
| Zinc, Zn 33mg |
|
| Copper, Cu 2mg |
|
| Manganese, Mn 1mg |
|
| Selenium, Se 154mcg |
|
| Vitamin C, total ascorbic acid 12mg |
|
| Thiamin 0mg |
|
| Riboflavin 0mg |
|
| Niacin 3mg |
|
| Pantothenic acid 0mg |
|
| Vitamin B-6 8mg |
|
| Folate, total 15mcg |
|
| Folic acid 0mcg |
|
| Folate, food 15mcg |
|
| Folate, DFE 15mcg_DFE |
|
| Vitamin B-12 28mcg |
|
| Vitamin A, IU 487IU |
|
| Vitamin A, RAE 146mcg_RAE |
|
| Retinol 146mcg |
|
| Vitamin E (alpha-tocopherol) 0mg |
|
| Vitamin K (phylloquinone) 0mcg |
|
| Fatty acids, total saturated 1g |
|
| 4:0 0g |
|
| 6:0 0g |
|
| 8:0 0g |
|
| 10:0 0g |
|
| 12:0 0g |
|
| 14:0 0g |
|
| 16:0 0g |
|
| 18:0 0g |
|
| Fatty acids, total monounsaturated 0g |
|
| 16:1 undifferentiated 0g |
|
| 18:1 undifferentiated 0g |
|
| 20:1 5g |
|
| 22:1 undifferentiated 0g |
|
| Fatty acids, total polyunsaturated 1g |
|
| 18:2 undifferentiated 6g |
|
| 18:3 undifferentiated 6g |
|
| 18:4 0g |
|
| 20:4 undifferentiated 7g |
|
| 20:5 n-3 0g |
|
| 22:5 n-3 4g |
|
| 22:6 n-3 0g |
|
| Cholesterol 100mg |
|
| Tryptophan 0g |
|
| Threonine 0g |
|
| Isoleucine 0g |
|
| Leucine 1g |
|
| Lysine 1g |
|
| Methionine 0g |
|
| Cystine 0g |
|
| Phenylalanine 0g |
|
| Tyrosine 0g |
|
| Valine 0g |
|
| Arginine 1g |
|
| Histidine 0g |
|
| Alanine 1g |
|
| Aspartic acid 1g |
|
| Glutamic acid 2g |
|
| Glycine 1g |
|
| Proline 0g |
|
| Serine 0g |
|
| Alcohol, ethyl 0g |
|
| Caffeine 0mg |
|
| Theobromine 0mg |
|
| Carotene, beta 0mcg |
|
| Carotene, alpha 0mcg |
|
| Cryptoxanthin, beta 0mcg |
|
| Lycopene 0mcg |
|
| Lutein + zeaxanthin 0mcg |
|
|
|
|
|
|
|
|
Mollusks, oyster, Pacific, cooked, moist heat usda nutrition - Related Content |
|
 |
|
 |
|
|
|
 |
|
|
|
| Thick, rich comforting stew for the holiday season. |
|
|
 |
|
|
|
| With a garnish of seasoned croutons or oyster crackers, this soup is a tasty, savory favorite. |
|
|
 |
|
|
|
| Basic oyster stew is given the stick-to-your-ribs treatment with the addition of mushrooms and chewy wild rice. Perfect for the Holidays or anytime. |
|
|
 |
|
|
|
| Thoroughly rubbing the seasoning mix into the meat takes the place of browning, making this an especially easy roast to prepare. |
|
|
 |
|
|
|
| Slow cooking makes this inexpensive cut tender and flavorful. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Baked Bananas | Baked Plantains | Fried Bananas | Deep-Fried PlantainsDried Bananas | Reconstituting Dried Bananas
Bananas are most often eaten raw on their own, except ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Wild Rice
The three basic techniques for cooking wild rice with hot liquid are boiling, absorption, and steaming, which ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Rye
The three basic techniques for cooking rye with hot liquid are boiling, absorption, and steaming, which are perhaps ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Quinoa
The three basic techniques for cooking quinoa with hot liquid are boiling, absorption, and steaming, which are ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Millet
The three basic techniques for cooking millet with hot liquid are boiling, absorption, and steaming, which are ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Made with a plastic materials that are resistant to heat, Slow Cooker Liners are designed to hold foods as they cook in slow cooker appliances. Slow Cooker Liners assist not only ... |
|
|
|
|
|
|
|
| A milk-based soup referred to as a stew that is basically a broth with cooked oysters. Very light in texture, Oyster Stew typically contains butter, water, milk, and cooked ... |
|
|
|
|
|
|
|
| Elastic in texture, this cooking tool is designed for use in ovens, refrigerators, and freezers to keep various foods from drooping or falling apart while cooking. Typical ... |
|
|
|
|
|
|
|
| A stovetop utensil designed to distribute heat evenly across the bottom of a pan. This type of kitchen tool is particularly useful for preparing sauces or other foods that require ... |
|
|
|
|
|
|
|
| Produced as a finishing tool for baked goods, this utensil is most often used to add the golden tan surface to crème brulée desserts by caramelizing sugar sprinkled over the top. ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| RecipeTips.com's video demonstration, 'How to Cook a Ham,' is an easy-to-follow guide for preparing baked ham that can be used for a number of ham recipes, such as baked ham with cloves and honey baked ham. |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
